Place 1 Tbsp Flying Olive Herbes de Provence EVOO in a baking dish and brush the bottom. Add the fillets of fish and drizzle and brush 1 Tbsp of the Olive Oil over the fish. Sprinkle with salt and freshly ground pepper.

Heat the remaining 1 Tbsp of EVOO in a skillet. Sauté the garlic, shallot and mushrooms for about 3-5 minutes. Add the tomatoes, olives, and capers and simmer for an additional 5 minutes until tender.

Bake the fillets for about 10 minutes in the oven until the fish flakes with a fork. Remove and plate the fish, spooning the tomato topping over the fish. Serve, topping with a sprig of basil if desired.